In a large bowl, whisk together milk, eggs, sugar, cinnamon, vanilla, and salt. Soak each piece of bread on it for 10 seconds each side, and transfer them to a plate.

Whisk the preserve with 2 tablespoons of water in a small saucepan. Cook for 5-7 minutes until thinned. Put it away from the stove, add the maple syrup, and whisk again.

In the meanwhile, heat a griddle over medium heat. Add half of the butter to it, and when melted, cook 4 toasts, 3-4 minutes one side, and 2-3 minutes the other, until golden. Repeat with the rest of the butter and the toast. Transfer 2 toasts to 4 individual plates.

Spread some preserve with syrup between the pair of toasts on each plate. Sprinkle with confectioner’s sugar to taste, and add some fresh blueberries over the toasts.